Knowledge of: basic principles of freezing dough, including what occurs to dough during snap freezing and storage stages basic understanding of the freezing equipment used, freezing capacity and the effect of freezing method on product different handling requirements of made up and proved doughs to preserve the dough structure purpose and characteristics of packaging liners used to pack frozen dough procedures for maintaining temperature parameters of freezing equipment, including procedures to be followed when loading and removing dough to preserve temperature conditions storage patterns to make efficient use of space, allow for product rotation and minimise temperature fluctuations food safety issues that can result from temperature abuse the significance of timeliness when both freezing and thawing dough optimal storage times the significance of variables such as dough type and size on freezing and thawing processes procedures for efficiently thawing frozen product and the consequences of slow thawing the effect of freezing/thawing on the quality of the final product inspections/control points used to confirm that product meets quality requirements and related monitoring requirements causes of variation and corrective action required occupational health and safety (OHS) hazards and controls waste handling and cleaning requirements and procedures |